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Grom with Ereka Vetrini

Grom is a high quality gelateria
The idea is to apply to the artisanal gelato production, a principle common to all the best restaurants in the world: the purchase of absolute top quality raw materials.
With this purpose in mind, at the end of 2002, Guido Martinetti and Federico Grom set out to search the best that agriculture has to offer, from the Langhe to Sicily and Central America. The standards are strict: only fresh seasonal fruit, coming from the best consortia in Italy and from our farm Mura Mura no colorings or artificial additives, Lurisia mountain water for the sorbets and high-quality whole milk for the creams, organic eggs and a selection of the best cocoas and coffees from central America.

In 2007, Grom opens its first shop abroad, in New York City, with lines of over 30 meters forming immediately. In the same year, we finally realize one of our most ambitious projects: the purchase of 8 hectares of land in Costigliole d’Asti to start our farm Mura Mura, where old cultivar varieties of peaches, apricots, pears, figs, strawberries and melons are planted. The goal is once again to obtain the best fruit possible, cultivated organically and in compliance with the times dictated by nature and the environment. In 2008, we open in Paris (with great reviews by Le Monde) and in 2009 we open the first store in Tokyo, Japan; at the same time, we start an important green project “Grom Loves World” Grom loves World motivated by the respect of the environment and the eco-sustainability…all plastic (spoons, retail and garbage bags) is therefore replaced by Materbi, an extraordinary material derived from corn starch and vegetable oils that is completely biodegradable, and all paper is replaced by Fsc certified paper, a prominent international entity caring for responsible forest management and the life conditions of the indigenous populations; all this complemented by eco-friendly waste management and the acquisitions of new low emission trucks for the logistic.